Probiotics are known to provide the host with immune-modulatory effects, which is widely used for the treatment of inflammatory bowel disease (IBD), diarrhea, and ulcers.Lactobacillus acidophilus KLDS 1.0901, Lactobacillus helveticus KLDS 1.8701, and Lactobacillus plantarum KLDS 1.0318 were isolated from Chinese fermented dairy food with antibacterial activity, antioxidant activity, and immunomodulatory activity, respectively. This study evaluated the anti-inflammatory potential of the tested strains in LPS (Lipopolysaccharide)-induced RAW264.7 cells. The results showed that all tested strains could inhibit the mRNA expression of iNOS and COX-2 and reduce the concentration of NO and PGE2 production. Furthermore, all tested strains markedly reduced proinflammatory cytokines' production (TNF-α, IL-1β, and IL-6). Moreover, these results may be associated with inhibiting TLR4-mediated NF-κB and MAPKs signaling pathway activation. These results indicated that L. acidophilus KLDS 1.0901, L. helveticus KLDS 1.8701, and L. plantarum KLDS 1.0318 possesses an anti-inflammatory potential and provide a molecular basis regarding the development of functional probiotic products.
This study investigated the covalent cross-link at alkaline (pH 9.0) between different concentrations of anthocyanins and soybean protein isolate (SPI). The structure of the product was analyzed by SDS-PAGE, fluorescence spectrum, and circular dichroism. In order to test the effects of SPI on the anti-inflammatory ability of anthocyanins, in vitro inflammatory cell model was set by RAW264.7 cell line. Results showed that fluorescence quenching of soybean protein isolates was static strengthened. The α-helix content of the secondary structure gradually decreased with the content of the β-sheet and random coil increasing. A super molecular weight subunit was observed, and the complex of soybean protein and anthocyanins can markedly reduce the secretion of TNF-α and NO at the dose of 200 μg/mL when the concentration of anthocyanins is greater than 0.167 mg/mL.
Summary
The objective of this study was to investigate the effects of cavitation jets on the structural, emulsifying and rheological properties of soybean protein oxidation aggregates. The results showed that oxidation might induce the formation of larger particle sizes and molecular weight protein aggregates and the decrease of emulsifying properties. The cavitation jet at a short treatment time (<6 min) broke down the disulphide bonds and protein skeleton structures, which reduced the aggregate sizes and molecular weights and increased the emulsion activities, emulsion stabilities, apparent viscosity and elastic modulus. The cavitation jet at a long treatment time (>6 min) supported disulphide bond formation among molecules by intermolecular interactions to form protein aggregates. In addition, the skeleton structure showed cross‐linking aggregation. This increased the particle sizes and molecular weights and reduced the emulsion properties, consistency index K and elastic modulus. The findings showed that a cavitation jet at 6 min on oxidised aggregates of soybean protein might enhance the structural, emulsifying and rheological characteristics for the industry.
Many studies have applied antibiotics to delete intestinal microbes to shape pseudosterile mouse models and further used for fecal microbial transplantation. However, few studies have explored the spatial location of antibiotic action in the intestine.
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